Pastry Arts students rate themselves on each technique, and review the results with the instructors. This ensures that every student becomes comfortable with each technique.
Baking Techniques
Whipping
Folding
Kneading
Rolling Dough
Creaming |
Cakes
Genoise
Pound Cake
Chiffon
Flourless Chocolate Cake
Almond Bisquit |
Fillings, Custards, Mousses
Pastry Cream
Lemon Curd
Frangipane
Crème Brulée
Crème Caramel
Quick Puff Pastry
Quiche Custard
Pot de Crème
Mousse
Bavarian |
Doughs
Pâte Brisée
Pâte Sucrée
Pâte Sablée
Pâte à Choux
Traditional Puff Pastry
Danish
Croissant
Brioche |
Chocolate
Tempering
Ganache
Truffles/Candies
Chocolate Glaze
Chocolate Garnishes |
Dessert Sauces
Crème Anglaise
Caramel Sauce
Chocolate Sauce
Fruit Coulis
Whipped Cream |
Meringues
French
Italian
Swiss
Dacquoise |
Buttercreams
Swiss Buttercream
French Buttercream
Italian Buttercream |
Other Areas
Quick Breads
Yeast Bread - baguettes
Mignardise
Soufflés
Cheesecakes
Plated Desserts |
Other Techniques
Large Tip Piping
Fine Line Piping
Pie/Tart Assembly
Basic Cake Assembly
Ice Cream, Sorbets, Granités
Ice Cream – all styles
Sorbets
Granités |
